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4 Serves
96 Mins
Peel the carrots and cut them into large chunks using a chef's knife.
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Vitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
103 µg / 400 µgCalcium
165 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
1031 mg / 4,700 mgSodium
1201 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Place the carrots in a large pot, cover with water, and boil until they are very tender, approximately 45 to 60 minutes.
Drain the carrots using a colander and allow them to cool slightly before mashing them thoroughly with a potato masher in a large mixing bowl.
Stir in the harissa paste, minced garlic, extra virgin olive oil, vinegar, salt, and black pepper into the mashed carrots until well combined.
Transfer the salad to a serving dish and garnish with additional olive oil or fresh herbs if desired.
30
g30
g28
g
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